Pineapple Roasted Chicken
Recipe type: Main dish
Cuisine: American
Beer can chicken is so last year. Introducing... pineapple roasted chicken!
  • 1 large pineapple
  • 1 (2½ to 3 pound) free range chicken
Teriyaki-style marinade:
  • ¼ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup pineapple juice
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  1. In a saucepan, add marinade ingredients and bring to a boil. Reduce heat and let simmer for 5 minutes until it starts to thicken. Set aside to cool.
  2. Preheat oven to 425 degrees.
  3. Cut the pineapple and place it upright in a baking tray. Position the chicken on the pineapple then brush it with marinade.
  4. Roast for 15 minutes, then baste with leftover marinade. Reduce oven temperature to 375 degrees and cook for another 45 minutes, basting with marinade occasionally.
  5. When the cooking time is up, turn oven off and leave the door ajar for 10 minutes to let the chicken rest before serving.
Recipe by Cooking TV Recipes at